1999 tobin James, Made in the Shade, Paso Robles, Merlot ($18). Plum fruit and oak, being the only two dimensions, left this wine a typically unstructured California Merlot. Oddly it went better with food, simply fied burgers with onions nuked in OO, than by its lonesome. Sipped the first glass while burgers were sizzling, and the last after dinner. Normally this kind of wine is better for quaffing than with food. Maybe the burgers just covered up the deficiencies in the wine. Sigh.

Mike, OO is an erotic cooking oil extracted from olives. Once you get over your monster strip steak and Pine Ridge Cab today, you may consider grilling some burgers and popping your Made in the Shade with them on Monday. You, KC, and others have to do it sometime. Of course, you could pack it up, and give it to that "special" friend you need to get back at.

My pollen allergies are currently running amok, so the Made in the Shade might just be OK with me. I'd just have to get it by Judy's palate. She turned her nose up at a 99 Raptor Ridge Pinot the other evening which I thought was was fine.

Had this last evening with a garlic roasted chicken. It wasn't all that bad, considering it's a Merlot. The fruit was fine with the added oak, and it finished fairly well. Nothing spectacular, but not bad. We plan on doing a Viansa Lorenzo Merlot later this week. Will let you know how that one did.

2000 Tobin James, Made in the Shade, Paso Robles, Merlot ($16). Came in the spring '03 shipment and was listed two bucks less than the '99. Surprise! Far superior to the '99. Along with the plums and oak, this one showed some earthy complexity. At times like this when I'm trying a wine that I didn't like in a previous vintage, I don't say a word to Mother; not even what kind of wine she is drinking. With no prompting she said, "Give me a little more, I like this one." It also seemed fuller than the '99 though the alcohol (14.2%) was the same I think. Matched nicely with broiled mock fillets of beef, and salad with Russian Dressing.

Nuke shallots with butter. Add to meat with everything else except bacon. Form into three patties; wrap each with bacon rasher secured with toothpicks. Grill over high heat/coals for fifteen minutes or broil for ten minutes, turning once.